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Recipes
Breakfast Polenta with Veggie Chorizo and Queso Fresco
By jjadin
Preheat oven to 425°F. Toss cheese and cilantro in small bowl
- 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
- 1/2 cup chopped fresh cilantro
- 3 1/4 cups water
- 1 cup polenta (coarse yellow cornmeal) or regular cornmeal
- 1 1-pound bag frozen yellow corn kernels, thawed
- 1 pound fresh link vegetarian chorizo sausage, casings removed
- 1 pound cherry tomatoes (about 3 1/2 cups)
Cheddar and Ale Soup
By jjadin
Really good. Made with dark ale
- 3 tbsp unsalted butter
- 1 large yellow onion, diced
- 1/3 cup all purpose flour
- 2 tsp dry mustard
- 3 cups chicken stock
- 1 12 oz bottle pale ale
- 2 1/2 cups (10oz) shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives
Walnut Risotto with Roasted Asparagus
By jjadin
Preheat oven to 450°F. Bring broth to simmer in medium saucepan
- 4 1/2 to 5 cups canned vegetable broth
- 3 teaspoons olive oil (preferably extra virgin)
- 1/3 cup chopped onion
- 1-1/4 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 pound asparagus, tough ends trimmed
- 1 large garlic clove, thinly sliced
- 1/4 cup finely chopped toasted walnuts
- 2 tablespoons freshly grated Parmesan cheese
Potato-Chive Pancakes
By jjadin
Haven't made yet
- 1 1/2 pounds russet potatoes
- 1/2 tsp salt
- 2 large eggs
- 1 small onion, grated
- 3 tbs minced fresh chives
- 3 tbs all purpose flour
- 2 large cloves garlic, minced
Festive Chayote Salad
By jjadin
Chayote is a Mexican squash, delicious when cooked
- DRESSING:
- 3 chayote, halved and seeded
- 2 teaspoons salt
- 2 cups frozen corn kernels
- 1 pound cherry tomatoes, quartered
- 1/2 red onion, thinly sliced and separated into rings
- 1/4 cup canola oil
- 1/4 cup olive oil
- 1/4 cup pineapple or other mild vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon dried oregano
- 2 teaspoons sugar
- 1 teaspoon red pepper flakes
- 3 drops Tabasco
- 1/2 teaspoon sea salt
Eggplant Lasagna with Parsley Pesto
By jjadin
Make béchamel: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute
- For béchamel
- 1 garlic clove, minced
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups whole milk
- 1 Turkish or 1/2 California bay leaf
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- For pesto and ricotta mixture
- 1 1/3 cups hazelnuts (5 1/2 ounces), toasted and loose skins rubbed off in a kitchen towel
- 4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
- 3 ounces finely grated Parmigiano-Reggiano (1 1/2 cups)
- 2/3 cup plus 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 2 teaspoons salt
- 1 1/4 teaspoons black pepper
- 1 large egg
- 1 (15-ounce) container whole-milk ricotta
- For lasagne
- 4 pounds medium eggplants (4), cut crosswise into 1/3-inch-thick slices
- 6 tablespoons olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
- 1 1/2 ounces finely grated Parmigiano-Reggiano
Green Salad with Jicama and Mango
By jjadin
Haven't made yet
- 1 mango
- 1 head red oak leaf lettuce
- 1 head butter lettuce
- 1/2 red onion
- 1/2 jicama, cut into thin strip 1/4 inch wide
- DRESSING
- 1 cup canola oil
- 1/2 cup EVOO
- 2 1/2 tbsp cider vinegar
- 1 cup chopped flat leaf parsley
- 1/2 cup chopped cilantro
- 1 clove garlic, chopped
- 1 shallot, chopped
- 1 1/2 tsp honey
- 1 1/2 tsp sea salt
- 1/4 tsp fresh ground pepper
- small pinch of ground cloves
- 1 avocado, sliced
Ginger Frost
By jjadin
Shake with ice and strain into glass
- 1 1/2 shot Vodka
- 1/2 shot Freshly squeezed lemon juice
- 1/4 shot simple sugar syrup
- 3/4 shot Freshly squeezed orange juice
- 1/2 fresh Egg white
- 3/4 shot Domaine de Canton ginger liqueur
Chipotle-Pumpkin-Black Bean Soup with Cranberry Sour Cream and Apple-Jalepeno Salsa
By jjadin
Heat the EVOO in medium soup pot or high-sided skillet over medium-high heat
- 2 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 large garlic cloves, grated or finely chopped
- 1 chipotle pepper in adobo, finely chopped and mashed up, plus 1 tablespoon adobo sauce
- 1 bottle of Negra Modelo or other Mexican beer
- 1 15-ounce can pumpkin puree
- salt and pepper
- 1 1/2 tsp ground cumin
- 2 pinches of ground cinnamon
- 3 c vegetable stock
- 1 21-ounce can black beans, rinsed and drained
- 1 green apple, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 small red onioin, finely chopped
- a handful of fresh cilantro, finely chopped
- juice of 1 lime
- 1/4 c whole berry cranberry sauce
- 1/2 c sour cream
- a couple of generous handfuls of tortilla chips, lightly crushed
Passion Fruit Sugar Muffins
By jjadin
Haven't made yet
- 2 1/2 cups self rising flour
- 1 1/2 cups sugar
- 1 1/2 cups buttermilk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup butter, melted and cooled
- 1/4 cup passion fruit pulp
- 2 tbsp lemon juice